Lemon Herb Roasted Chicken with Crispy Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon Herb Roasted Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Crispy Roasted Vegetables

Enjoy this vibrant and wholesome dish featuring tender roasted chicken infused with zesty lemon and aromatic herbs, served alongside a colorful medley of crispy roasted vegetables. Every bite delivers a satisfying crunch and a burst of flavor, making it a perfect blend of lean protein and nutrient-packed veggies.

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NUTRITION

438kcal
Protein
41.2g
Fat
19.5g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 cup Broccoli

1 medium Carrot

1 tbsp Olive Oil

Juice of 1/2 Lemon

Fresh Herbs (Rosemary & Thyme) to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, mix the lemon juice with chopped fresh herbs, salt, and pepper to create a marinade.

  • 3

    Place the chicken breast in a baking dish and coat it evenly with the lemon herb marinade.

  • 4

    Chop the red bell pepper, zucchini, broccoli, and carrot into bite-sized pieces and place them on a baking sheet.

  • 5

    Drizzle the vegetables with olive oil, and season with salt and pepper. Toss them gently to ensure even coating.

  • 6

    Place both the chicken and vegetables in the preheated oven. Roast the chicken for about 20-25 minutes until it reaches an internal temperature of 165°F, and roast the vegetables for 20-25 minutes until they are tender and slightly crispy.

  • 7

    Remove from the oven and let the chicken rest for a few minutes before slicing. Serve the sliced chicken alongside the roasted vegetables.

Lemon Herb Roasted Chicken with Crispy Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon Herb Roasted Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Crispy Roasted Vegetables

Enjoy this vibrant and wholesome dish featuring tender roasted chicken infused with zesty lemon and aromatic herbs, served alongside a colorful medley of crispy roasted vegetables. Every bite delivers a satisfying crunch and a burst of flavor, making it a perfect blend of lean protein and nutrient-packed veggies.

NUTRITION

438kcal
Protein
41.2g
Fat
19.5g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 cup Broccoli

1 medium Carrot

1 tbsp Olive Oil

Juice of 1/2 Lemon

Fresh Herbs (Rosemary & Thyme) to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, mix the lemon juice with chopped fresh herbs, salt, and pepper to create a marinade.

  • 3

    Place the chicken breast in a baking dish and coat it evenly with the lemon herb marinade.

  • 4

    Chop the red bell pepper, zucchini, broccoli, and carrot into bite-sized pieces and place them on a baking sheet.

  • 5

    Drizzle the vegetables with olive oil, and season with salt and pepper. Toss them gently to ensure even coating.

  • 6

    Place both the chicken and vegetables in the preheated oven. Roast the chicken for about 20-25 minutes until it reaches an internal temperature of 165°F, and roast the vegetables for 20-25 minutes until they are tender and slightly crispy.

  • 7

    Remove from the oven and let the chicken rest for a few minutes before slicing. Serve the sliced chicken alongside the roasted vegetables.